Chickpea and Chilli Cutlets

16 ingredients
10 steps

Ingredients

  • 225 g chickpeas, soaked overnight and drained
  • 2 tablespoons flavourless oil
  • 1 small onion, finely chopped
  • 2 green chilies, deseeded and finely chopped
  • 1 garlic clove, minced
  • 2 teaspoons minced fresh ginger
  • 12-34 teaspoon turmeric powder
  • 12-34 teaspoon ground coriander
  • 12-34 teaspoon ground cumin
  • 1 tablespoon lemon juice
  • 1 -2 tablespoon yoghurt
  • 3 -4 tablespoons chopped fresh coriander
  • salt
  • 1 egg, lightly beaten
  • 3 -4 tablespoons breadcrumbs
  • 2 -3 tablespoons flavourless oil

Directions

  1. 1
    Put the drained chickpeas in a saucepan and enough water to cover them and bring to boil, cover and simmer for about an hour till they are absolutely tender.
  2. 2
    Drain them thoroughly and in a large bowl mash the chickpeas to a pulp (not puree - the chickpeas should still have their texture).
  3. 3
    Add the oil in a saucepan and gently fry the onion, green chillies, garlic and ginger until softened but not browned, about 5-6 minutes.
  4. 4
    Then add in the ground spices and fry for another 5 minutes.
  5. 5
    Remove from heat and add them to the mashed chickpeas.
  6. 6
    Add in the lemon juice, yoghurt and chopped coriander, season well and give it all a good mix.
  7. 7
    When the mixture is cool enough to handle, form into 12 patties, they should be about 1/2 inch thick.
  8. 8
    Coat each first with the beaten egg then the breadcrumbs.
  9. 9
    Heat the oil for frying in a pan and when hot, fry the patties to a golden-brown colour, takes about 2-3 minutes on each side.
  10. 10
    Drain well on kitchen paper and serve immediately.

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